Vegan Spaghetti Bolognese

Prep Time: 10 mins - Cook Time: 40 mins – Serves 2

This recipe is bursting with fresh vegetables, herbs and is completely vegan and gluten-free. Vegan spaghetti Bolognese makes a perfect family dinner, it is filling and high in plant-based protein, plus it's so easy to make!


500g HECK Vegan Mince

2 tsp olive oil

50g Chestnut mushrooms (sliced)

3 carrots (peeled and chopped)

1 medium aubergine (diced)

1 white onion (diced)

2 cloves garlic (pureed)

1 can chopped tomatoes

1 tbsp tomato puree

1 vegetable stock cube (mixed with 150ml boiling water)

1 tsp oregano

A handful of fresh basil finely chopped (leaving some whole for garnish)

Salt and pepper to taste



  • Heat 1 tsp of oil in a large pan over medium heat.
  • Add the onion and garlic, fry until translucent.
  • Reduce the heat and move the onion and garlic to the edge of the pan. Add a tsp of oil, then add the mushroom, aubergine and carrot.
  • Cover the pan for 15 minutes, stirring regularly until the vegetables soften.
  • Add the mince and use a spatula to break it up and mix it in with the veg. 
  • Mix in the salt, pepper, basil and oregano.
  • Now add the tomato puree, tinned tomatoes and veg stock. Mix everything together.
  • Cover and leave to cook for 15 minutes over a low-medium heat.
  • Whilst the bolognese is cooking, cook the spaghetti as per the instructions.
  • Serve the bolognese over the spaghetti with some fresh basil on top. 


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